A fragrant mint-infused syrup livens up and adds sophistication to this simple freezer jam.
- Portion size 6 servings
- Credits : Canadian Living Magazine: June 2012
- 8 cups fresh strawberries hulled
- 1 pkg (49 g) light fruit pectin crystals
- 2 3/4 cups granulated sugar
- 1/2 cup granulated sugar
- 1/2 cup packed fresh mint leaves
- 1/2 cup packed lemon verbena leaves
MethodSyrup: In small saucepan, bring sugar, mint leaves and 1/4 cup water to boil. Reduce heat to medium and simmer, stirring, until sugar is dissolved, about 2 minutes. Remove from heat; cover and let cool for 20 minutes.
Meanwhile, in large bowl and using potato masher, crush strawberries, 1 cup at a time. Measure 4 cups fruit.Strain syrup into fruit. Mix pectin with 1/4 cup of the sugar; stir into fruit mixture. Let stand for 30 minutes.
Add remaining sugar, stirring until sugar is dissolved, about 3 minutes.
Fill 1-cup (250 mL) airtight containers, leaving 1/2-inch (1 cm) headspace. Seal with lids. Let stand undisturbed at room temperature until set, about 24 hours.
Refrigerate for up to 3 weeks or freeze for up to 1 year.
Nutritional facts Per 1 tbsp: about
- Sodium 1 mg
- Protein trace
- Calories 31.0
- Total fat 0 g
- Potassium 15 mg
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 8 g
- Folate 1.0
- Vitamin C 10.0